Updated: Ginger Mustard Chicken Breasts

Chicken breasts show up a lot in my Simple Dinner Recipes! I prefer to buy the boneless skinless breasts for easy dinner prep, or you can buy the breasts with the bone in and use the bones to make stock. Either way, chicken breasts are a versatile meat and don’t need a long cooking time, perfect for those nights when you only have 30 minutes to make dinner.

When I was making up my monthly menu plan in August, I found this recipe for Ginger Mustard Chicken Breasts in my main Cooking notebook. I had forgotten how much I love it, and how easy it is to make when I have only 30 minutes to get dinner on the table. I like to serve the chicken with rice to take advantage of the delicious sauce, and have green beans on the side. Yes, we have green beans a lot because of our garden!

Dust the chicken lightly with flour. Melt the butter in a pan and saute the chicken over medium heat until browned on both sides. Take the chicken out of the pan and keep it warm.

Pour the chicken broth in the pan and increase the heat. Deglaze the pan. Add the ginger and stir for about 2 minutes. Stir in the garlic, mustards and red pepper. Season with salt and pepper to taste.

I made this dish last night, and found I needed to make at least one significant change to the directions. Chicken breasts out of the package won’t cook in 2 to 3 minutes on each side. However, after I realized this, and yes, the breasts were already in the pan, I pulled all of them out and cut the breasts in large chunks, pictured at the beginning of the post. I’m no expert cook, however, I think pounding the chicken breasts flat before cooking would also decrease the cooking time.

My other change was to add cut up red pepper to the sauce, using up a pepper that was getting moldy in the fridge. Tonight I’ll throw the rest of the red pepper into whatever veggies I’m sauteing.

Meet Barb

Barb Hoyer has written 4364 posts.

After working in the fundraising world for over ten years, Barb is an avid runner, writer, photographer, parent volunteer, and lover of dictionaries and thesauruses. Wife to an engineer and mom to 5 kids, Barb lives in the suburbs of Philly. Her idea of relaxation is an afternoon on the couch with a stack of books.

I love the way you have layered the mustard flavour in this chicken dish with the Dijon and Wholegrain Mustards. It sounds wonderful! The addition of the ginger sounds fantastic too. Thank you for sharing your recipe with the Hearth and Soul blog hop.April @ The 21st Century Housewife recently posted..The Gallery of Favorites
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Ginger and mustard make such a lovely combination of flavors. This recipe really sounds fantastic. I will be adding it to my menu soon. Thank you for sharing this delicious recipe with the Hearth and Soul Hop.

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